This post may contain affiliate links.  Any purchases from those links may give me a commission which help me to maintain this website.  Thank you for your support 🙂 

Our neighborhood has a recipe group that meets once a month to exchange recipes and visit.  They come up with a theme and then anyone who wants to participate makes a dish that matches that theme and brings some to sample as well as the recipe.  The theme this month was breakfast foods and I decided it was time to try my hand at making a quiche again.  I don’t really have a recipe, just the vague suggestions from my mom, so I had to write down what I did as I went rather than just copy down a recipe, so it’s a very forgiving recipe.  Unfortunately, I don’t have a printer right now so I couldn’t make up recipe cards to take with me, but I figured I’d do the next best thing and post the recipe on my blog and then just put my blog address next to my quiche.  Then at the last minute Eric wasn’t able to come home in time for me to go anyways.  But since it turned out pretty good and I’d like to have the recipe available for a base next time I try to make quiche I figure I ought to post it anyways. So without further ado, here is my quiche “recipe”:

Please note, almost all of the measurements are approximate and represent only what I did, not what would yield the best results.  For instance, I have 1 1/2 roma tomatoes… that’s just because I had half a roma tomato in the fridge and decided to use it.  The romano cheese was likewise an addition that was just because I happened to have some lying around.  So feel free to modify as the ingredients in your fridge inspire you!  My mom’s suggestion was to add in some red pepper, which I meant to do but I forgot until after the quiches were already in the oven.

Quiche à la Brittny


  • 6 oz frozen broccoli (thawed & drained)
  • 6 oz frozen spinach (thawed & drained)
  • 1/2 large onion diced
  • 1/2 tsp garlic
  • 2 tbsp butter
  • 1/2 tsp Morton’s Nature’s Seasons (or salt & pepper)
  • 9 eggs
  • 1 cup half & half
  • 2 tbsp grated Romano cheese
  • 14 oz grated Monterey Jack cheese
  • 2 pie crusts


  1. Preheat oven to 375°F.
  2. In a large fry pan melt butter and sauté butter with onion, garlic and Nature’s Seasons.  When onion starts to brown add in broccoli and spinach until well combined and heated through.  You want to get some of the excess liquid out of the green veggies but not really get them browned or overcooked.
  3. Give a slice of Monterey Jack cheese to Sam so that he remains happy for the duration of the cooking process.
  4. In a separate bowl combine eggs, half and half, romano cheese and Monterey Jack cheese.
  5. Give another slice of cheese to Sam
  6. Roll out pie crusts into two pie pans.  Spoon half of the vegetable mixture into each pie pan to form a layer on the bottom.  Pour egg mixture over top so that it covers the vegetable mixture.
  7. Bake quiches for 30-45 minutes.